I made this recipe in an electric pressure cooker, but you could use a stove top pressure cooker also. The meat was so tender and delicious.
2 1/2 lbs chuck roast (or stew meat) cut in 1 1/2 inch cubes
2-3 TBS butter
3 tsp beef base mixed into 3 cups hot water (or you can use 3 cups beef broth)
1/2 cup dry red wine
2 TBS tomato paste
1 TBS minced garlic
1 bay leaf
1 tsp dried thyme
2 cups carrots cut in 1 1/2 inch pieces
2 stalks celery, cut in 1 1/2 inch pieces
2 cups potatoes cut in 1 1/2 inch pieces1 onion, peeled and sliced
1 1/2 cups frozen peas
3-4 TBS corn starch mixed into 3-4 TBS water
salt and pepper to taste.
In a large skillet, melt the butter. Season meat with salt and pepper and add to skillet. Brown the meat on all sides. You will need to do this in a couple of batches to brown all the meat.
Add meat and juices from the skillet to the pressure cooker. Add beef broth, wine, tomato paste, garlic, bay leaf and thyme to the pressure cooker. Stir to combine. Securely lock on the lid and set the pressure cooker to high (or stew) and cook for 25 minutes.
Let the pressure release naturally for 5 minutes before quick releasing the remaining pressure and safely removing the lid.
Add carrots, celery, potatoes and onion to pressure cooker; stir to combine. Securely lock on the lid and set the pressure cooker to low (vegetable) and cook for 5 minutes. Quick release all the pressure and remove lid.
Set the cooker to high with the lid off. Pour the corn starch mixture into the simmering stew slowly until stew thickens to your liking. Add the peas and cook for 1-2 minutes. Add salt and pepper to taste.
Makes 6 servings
Source: Slow Food Fast - Bob Warden